Friday, March 27, 2020
With big Mexican flavours and cheesy bread dippers, don't expect any leftovers when you serve this cob loaf dip.
The ingredient of Layered Mexican Cob Dip
- 1 tablespoon extra virgin olive oil
- 1 red onion finely chopped
- 1 garlic clove crushed
- 40g sachet burrito spice mix
- 375g jar medium thick and chunky salsa
- 1 large cob loaf
- 250g cream cheese softened
- 300ml sour cream
- 150g chargrilled capsicum chopped
- 1 4 cup chopped fresh coriander plus extra to serve
- 11 2 cups grated cheddar
- 1 large tomato seeded diced
- assorted vegetables to serve
The Instruction of layered mexican cob dip
- heat oil in a medium frying pan over medium high heat add onion cook stirring for 5 minutes or until onion softens add garlic and spice mix cook for 1 minute or until fragrant remove from heat stir in salsa and 1 4 cup water set aside to cool completely
- preheat oven to 180c 160c fan forced line a large baking tray with baking paper cut 3cm off the top of loaf remove bread from inside loaf leaving a 1cm edge roughly chop bread and top of loaf
- combine cream cheese and sour cream in a bowl add capsicum coriander 3 4 cup cheese and 1 tablespoon salsa mixture season with salt and pepper stir to combine
- spoon 1 2 the remaining salsa mixture into the base of loaf top with cream cheese mixture dollop with remaining salsa mixture place loaf on centre of prepared tray arrange chopped bread around loaf sprinkle top of dip and chopped bread with remaining cheese bake for 20 minutes or until cheese is melted and golden and bread is toasted
- stand for 10 minutes sprinkle loaf with tomato and extra coriander serve with toasted bread and assorted vegetables
Nutritions of Layered Mexican Cob Dip
calories: 602 041 caloriescalories: 41 9 grams fat
calories: 23 2 grams saturated fat
calories: 37 8 grams carbohydrates
calories: n a
calories: n a
calories: 16 8 grams protein
calories: 97 milligrams cholesterol
calories: 1066 milligrams sodium
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calories: nutritioninformation